Prep Time: 60 min
Skill: Super Easy
Servings: 5
Going into 2023 we’re all trying to eat healthier. This black-eyed bean and spinach recipe, a twist on the classic spanakorizo (spinach and rice) is the perfect Mediterranean diet meal to fill you up. It’s quick, easy and absolutely delicious and comes to us from none other than our girl Gina who manages our market area.
Ingredients
• 1 kg bag Barba Stathis frozen and chopped spinach
• 250g Agrino black-eyed beans
• 1 500g box Barba Stathis grated tomatoes
• 100g olive oil
• 3 fresh green onions (only the white part) chopped
• 1 medium cooking onion chopped
• 80g fresh dill chopped
• 1tsp salt
• 2tbsp Serano vegetable seasoning
• Zest of 1 lemon
• Juice of 1 lemon
• 250 g of water
• Pepper to taste
Instructions
1. Boil the black-eyed beans in 4 litres of water for 30-40 min until tender. Drain and set aside.
2. Add oil to a pot and heat on medium high, then add chopped onions and cook until translucent.
3. Add frozen spinach and bring to a boil.
4. Once spinach is boiling add the black-eyed beans, chopped dill, grated tomato, salt & pepper, vegetable seasoning, lemon zest, lemon juice and water and cook on medium low for 10 minutes
5. Drizzle with olive oil and serve with some olives, feta cheese drizzled with olive oil and oregano and some village style bread.